One of your favorites.
Thai Butternut Squash Lentil Soup will quickly become one of your favorites. The creamy texture and robust taste make this soup hearty, filling and delicious. Butternut squash is a great go to for many plant-based recipes and soup is not exception. Luckily for all of us we do not have to chop a fresh squash if we don’t want to. Butternut squash is not available in the freezer section of most local grocery stores.
If you are a wiz with a knife then cutting one up is not difficult and can be accomplished in a few minutes. Look for a squash that has less of a bell shape and is more cylindrical. This make cutting the skin off easier because you don’t have to follow the curve of the squash as much. The other option is to slice the squash and remove the skin from the slices. There are tons of videos on how to do this also. Be sure to dispose of the seeds and inner strings and cut the squash into cubes.
Some early preparation.
If you would like and are feeling industrious you can do a few at a time. A quick blanch on the squash and you can prepare your own freezer bags of squash that you can quickly use anytime. Be sure to try other squash recipes so you find your favorite types. This Simple Spaghetti Squash recipe is super easy to make as well.
Another handy tool for this delicious Thai Butternut Squash Lentil Soup is an immersion blender. That way you are are not trying to move hot soup from the pot to a blend and back again. Immersion blenders are handy for mixing and blending right in the pot. Give this delicious Thai Butternut Squash Soup a try. It freezes well and can be modified to fit your flavors and tastes.
Thai Butternut Squash Lentil Soup
Ingredients
- ½ tablespoon coconut oil or olive oil
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 yellow onion diced
- 1 large carrot thinly sliced or diced
- 1 2-pound butternut squash medium, peeled and cubed (about 5-6 cups diced)
- 1 tablespoon yellow curry powder
- 1 tablespoon turmeric freshly grated or 1 teaspoon ground turmeric
- 1 light coconut milk 15 ounce can
- 3 cups vegetarian broth organic low sodium
- 1 cup green or brown lentils rinsed and sorted
- 2 tablespoons creamy peanut butter or cashew butter all-natural
- ¾ teaspoon salt plus more to taste
- black pepper Freshly ground
- 3 cups spinach organic
Instructions
- Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.
- Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
- Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
- After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.
- Pour the puree back into the pot with the rest of the soup and stir to combine. Finally stir the fresh spinach until just wilted.
- Taste and adjust the seasoning of the soup as necessary. If you like more of a umami flavor try adding another tablespoon of peanut butter, or even a squeeze of fresh lime juice. This is a soup that can do no wrong! I like to serve mine with cilantro and a handful of peanuts -- it’s also great with a little hot sauce if you prefer a little spice!
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